Bisquick Banana Muffins

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I love a good shortcut in the kitchen—especially when it results in something as soft, golden, and irresistible as these Bisquick Banana Muffins. These muffins are a nostalgic bite of comfort, the kind of treat that makes your kitchen smell like a cozy Sunday morning. Using Bisquick not only saves time but also guarantees a fluffy, consistent texture that you can count on every time. It’s one of those pantry staples I always keep on hand for mornings when I need something easy and rewarding.

I came up with this recipe after a bunch of bananas ripened all at once (as they always do!), and I didn’t want to go the typical banana bread route. The result was a batch of muffins that turned out so moist and flavorful, I found myself making them again the next day. These Bisquick Banana Muffins are perfect for breakfast, snacks, or to tuck into lunchboxes. They’re simple, quick, and unbelievably good with just a little pat of butter.

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Why You’ll Love This Bisquick Banana Muffins Recipe

These muffins come together with minimal effort and maximum flavor. The bananas keep them moist, while the Bisquick gives them a light, tender crumb. No stand mixer required—just a bowl and a spoon. Whether you’re baking for kids, guests, or yourself, they’re the perfect answer to overripe bananas and morning cravings.

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What Kind of Bananas Work Best for Bisquick Banana Muffins?

When it comes to banana-based baking, the riper, the better. I always use bananas that are heavily speckled or even nearly black—they bring out the richest flavor and natural sweetness. Firm or green bananas just won’t break down enough or give you that iconic banana aroma. If your bananas aren’t ripe yet, a quick tip: pop them (unpeeled) into a 300°F (150°C) oven for about 15 minutes. Let them cool slightly before using, and they’ll mash like a dream.

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Options for Substitutions

Even though this recipe leans on the simplicity of Bisquick and bananas, it’s very adaptable depending on what you have on hand:

• Egg substitute: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) if you’re baking vegan or egg-free.
• Milk: You can swap in almond milk, oat milk, or even buttermilk for a little tang.
• Sugar: Brown sugar brings a deeper, caramel flavor, while maple syrup or honey gives a natural sweetness twist.
• Add-ins: A handful of chocolate chips, chopped nuts, or shredded coconut can add some extra flair.
• Bisquick alternative: If you’re out of Bisquick, a homemade mix of flour, baking powder, salt, and shortening can do the trick.

This recipe is very forgiving, so feel free to make it your own while keeping the banana goodness front and center.

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Ingredients for This Bisquick Banana Muffins Recipe

• Mashed Ripe Bananas
  These are the heart of the recipe, adding sweetness, moisture, and a rich banana flavor. The riper they are, the better the result.
• Bisquick Baking Mix
  This is the base that makes the muffins soft, fluffy, and super easy to whip up. It eliminates the need for measuring out flour, baking powder, and salt individually.
• Granulated Sugar
  Just enough to enhance the sweetness of the bananas without overpowering them.
• Egg
  Helps bind everything together and gives the muffins structure.
• Milk
  Adds moisture to create a smooth, pourable batter and keeps the muffins tender.
• Vanilla Extract
  A splash of vanilla rounds out the flavor and brings warmth to every bite.
• Cinnamon (Optional)
  If you like a hint of spice, cinnamon pairs beautifully with bananas and makes the muffins even cozier.
• Chopped Nuts or Chocolate Chips (Optional)
  These are great if you want a little crunch or indulgence baked in.

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Step 1: Preheat and Prep

Set your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup to prevent sticking.

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Step 2: Mash the Bananas

In a large mixing bowl, mash 2 to 3 ripe bananas until mostly smooth. A few small lumps are fine—it adds to the texture.

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Step 3: Mix Wet Ingredients

Add in the egg, milk, sugar, and vanilla extract. Stir until everything is well combined and smooth.

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Step 4: Add the Bisquick

Gradually fold in the Bisquick baking mix. Stir gently until just combined—don’t overmix or the muffins can turn dense.

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Step 5: Optional Add-ins

If you’re using chopped nuts, chocolate chips, or a sprinkle of cinnamon, fold them in now.

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Step 6: Fill the Muffin Tin

Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.

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Step 7: Bake

Bake in the preheated oven for 15–18 minutes, or until a toothpick inserted in the center comes out clean.

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Step 8: Cool and Serve

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

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How Long to Cook the Bisquick Banana Muffins

These muffins bake up beautifully in 15 to 18 minutes at 375°F (190°C). The tops should be lightly golden and spring back when touched. A toothpick inserted into the center should come out clean or with just a few moist crumbs. Don’t overbake them—banana muffins can dry out quickly if left in the oven too long.

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Tips for Perfect Bisquick Banana Muffins

• Use super ripe bananas: The darker the peel, the better. They mash easily and offer maximum flavor and sweetness.
• Don’t overmix: Once you add the Bisquick, stir until just combined. Overmixing can make the muffins dense and rubbery.
• Use room temperature ingredients: This helps everything mix more evenly and leads to a better rise.
• Scoop evenly: Use an ice cream scoop or spoon to evenly distribute the batter so all muffins bake at the same rate.
• Customize smartly: Don’t overload with mix-ins. A ½ cup of chocolate chips or chopped nuts is plenty for texture and flavor without affecting structure.

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Watch Out for These Mistakes While Cooking

• Using under-ripe bananas: They won’t mash well and won’t deliver that sweet, deep banana flavor you want in muffins.
• Overmixing the batter: Once the dry ingredients go in, mix just until combined. Overdoing it will toughen the muffins.
• Filling the muffin cups too much: Aim for about ¾ full. Overfilling can lead to spillover and uneven baking.
• Skipping the paper liners or greasing: Muffins will stick to the pan without them, making cleanup a pain.
• Not checking for doneness: Ovens vary. Start checking at 15 minutes using a toothpick for best results.
• Forgetting to cool them: Give them 5 minutes in the tin before moving to a wire rack. This keeps the structure intact.

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What to Serve With Bisquick Banana Muffins?

Coffee or Espresso

The mellow banana flavor pairs wonderfully with a bold cup of coffee or a foamy cappuccino.

Greek Yogurt

A scoop of vanilla or honey Greek yogurt on the side adds protein and a cool, creamy contrast.

Scrambled Eggs

Make it a full breakfast with some fluffy eggs on the side—simple, hearty, and satisfying.

Fresh Fruit Salad

Brighten your plate with berries, melon, or citrus to balance out the sweet muffin.

Peanut Butter or Almond Butter

Spread a little nut butter on a warm muffin for a salty-sweet, protein-packed bite.

Smoothie

A green smoothie or a strawberry-banana blend works as a refreshing, nourishing combo.

Cheese Plate

A mild cheese like brie or cream cheese is surprisingly good with banana muffins for a more elegant brunch option.

Maple Syrup Drizzle

A light drizzle over warm muffins can turn them into a dessert-like treat with very little effort.

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Storage Instructions

Once completely cooled, store the Bisquick Banana Muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week—just bring them to room temp or give a quick microwave warm-up before eating.

To freeze, wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe zip-top bag. They’ll keep well for up to 3 months. To thaw, let them sit at room temperature for 30–60 minutes, or pop one in the microwave for 20–30 seconds.

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Estimated Nutrition (per muffin, based on 12 muffins)

• Calories: 160
• Carbohydrates: 28g
• Protein: 3g
• Fat: 4.5g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Cholesterol: 20mg
• Sugar: 12g
• Fiber: 1g
• Sodium: 200mg
• Trans Fat: 0g

Note: These numbers are estimates and may vary depending on the specific ingredients and add-ins you use.

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Frequently Asked Questions

Can I make these muffins without eggs?

Yes, you can substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or use a store-bought egg replacer. They’ll still turn out moist and tasty.

Can I use frozen bananas?

Definitely. Thaw them first and drain any excess liquid before mashing. They’ll be extra soft, which actually works in your favor for this recipe.

Can I make mini muffins with this batter?

Absolutely! Just reduce the baking time to about 10–12 minutes. Keep a close eye on them so they don’t overbake.

Is it okay to use homemade Bisquick mix?

Yes! If you have a go-to homemade Bisquick blend, feel free to use it in place of the store-bought mix.

How do I keep the muffins moist after baking?

Store them in an airtight container once fully cooled. A paper towel inside the container helps absorb any moisture that could make them soggy.

Can I add protein powder to the recipe?

You can add a small amount (about 1 scoop), but you may need to increase the liquid slightly to avoid drying them out.

Do I need to use muffin liners?

Not required, but they do make cleanup easier and help the muffins release neatly. If not using liners, be sure to grease your muffin tin well.

Can I double the recipe?

Yes, it scales beautifully. Just make sure not to overcrowd your oven, and rotate the pans if baking multiple trays.

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Conclusion

Bisquick Banana Muffins are the kind of recipe I return to again and again—easy, dependable, and delicious. Whether you’re making them for a lazy morning, meal prep, or a quick snack on the go, they hit all the right notes. The combination of sweet ripe bananas and fluffy texture is just unbeatable, and with so many ways to customize them, you’ll never get bored. Keep a few bananas on the counter, and you’re only a few steps away from warm, comforting muffins any day of the week.

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